Method for producing roux
AssigneeHouse Food Industrial Company Limited
InventorsKo Sugisawa, Masanori Yamamoto, Masaru Shibuki, Yoshitaka Hirano, Koichi Shibahara, Nozomu Tanihara
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Abstract
A method for producing roux comprises heating and kneading a starting material comprised of fats and oils and farinaceous materials in a twin-screw extruder at a temperature of 60.degree. to 220.degree. C. for 25 seconds to 25 minutes. This method makes it possible to obtain roux having high quality within a short period of time by a very simple process.
Claims15
A method for producing roux comprising heating and kneading a starting material comprised of fats and oils and farinaceous materials in a twin-screw extruder at a temperature of 90.degree. to 150.degree. C. for 1 to 12 minutes, at least one of a reverse screw and a paddle screw being disposed at least at one portion of a heating and kneading zone of the twin-screw extruder, the amount of fats and oils in the starting material being 15 to 50% by weight.
Dependencies are inferred from the claim text.